Category Archives: XYZ – BAKING AND COOKING ARTICLES

Culinary Advice from Nora Daza Source: philstar • Best advice for people just starting to cook: “Study the basic things first. Start with what is simple, and don’t be afraid to move on to more complex dishes as you acquire the skills. Remember that recipes are just guides. The final decision — saltiness, sweetness and … Continue reading →

Fondue Basics By Heny Sison “Fondue” comes from the French word fondre, meaning to melt. Swiss cheeses, melted Emmenthaler and Gruyere cheeses are combined because either cheese alone would produce a mixture that is either too sharp or too bland. The cheeses are most commonly melted in a dry white wine which helps to keep … Continue reading →

ALL ABOUT SALADS by Ernest Reynoso Gala A salad generally consists of greens or vegetables. Depending on the taste and texture that you want to achieve, there are countless combinations to choose from. The most popular is iceberg or crisp head lettuce because of its crisp and tightly packed leaves. The flavor itself is neutral, … Continue reading →

FOOD PREPARATION by Ernest Reynoso Gala In preparation, three factors are considered: the quality, the flavor and the texture of the ingredients. Using the best will always simplify your procedure, because you have to incorporate top quality to produce the best. Smell and visually observe the ingredients you are purchasing. Ask questions, don’t buy the … Continue reading →

When preparing crab Source: Philstar/Ernest Reynoso Gala it’s best to cook it by plunging it in boiling water alive or slowly freezing it in the freezer just before cooking to make it “sleep.” Less stress allows the meat to remain tender and sweet. In Chinese cooking, it is continuously tossed in a wok over a … Continue reading →

Mascarpone Cheese Substitution Source: (Manila Bulletin/Chef Jun Jun) Q: Mascarpone is expensive and it is the main ingredient used for tiramisu. I do not know how many bakeshops can make it and sell it very for reasonable prices. How do they do that? Can you suggest a good substitute? (Maite of Quezon City) Jun Jun: … Continue reading →

On Cream Puffs Source: Manila Bulletin (Chef Jun Jun) I have been making cream puffs quite often but lately I see some butter coming out of the uncooked mixture. Is this normal? Is there a solution to this? ( Michelle of San Juan ) Jun Jun: Hi Michelle, thank you so much for your question. … Continue reading →

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